CUT OUT THE PEPPER STEMS, THEN SLICE OPEN VERTICALLY ALONG THEIR NATURAL INDENTIONS.
REMOVE THE SEEDS AND TRIM OUT THE WHITE PITH. SLICE VERTICALLY INTO 1-INCH PIECES.
HEAT 1/2 CUP OF OLIVE OIL IN A LARGE SAUTÉ WHICH YOU CAN COVER WITH A LID.
WHEN THE OIL IS HOT BUT NOT SMOKING HOT, ADD THE PEPPERS. SALT AND PEPPER. TOSS IN THE PAN A BIT. REDUCE THE HEAT TO LOW AND COVER THE PAN.
COOK FOR TEN MINUTES, THEN REMOVE THE LID AND TURN THE PEPPERS WITH TONGS SO THEY COOK ON BOTH SIDES. YOU WANT THEM TO SOFTEN BUT ALSO TO CHAR A BIT FOR A GRILLED FLAVOR, SO YOU CAN ALTERNATELY COVER AND UNCOVER THEM IN THE COURSE OF THE COOKING.
CUT THE CHERRY TOMATOES LENGTHWISE IN HALF AND ADD TO THE PEPPERS FOR THE LAST TEN MINUTES.
MEANWHILE, PEEL AND SLICE THE GARLIC CLOVES INTO THIN SLIVERS.
STRIP THE LEAVES FROM THE THYME SPRIGS.
ONCE THE PEPPERS ARE PROPERLY COOKED (ABOUT 30 MINUTES), TOSS IN THE THYME AND GARLIC SLIVERS. STIR FOR A FEW SECONDS OR UNTIL YOU SMELL THE SCENT OF THE GARLIC.
TURN OFF THE HEAT AND STIR IN THE VINEGAR.
SERVES 6
